Time:

Yield:

Method:

Preheat oven to 375ºF (190ºC)
Cover rhubarb with 3/4 cup sugar and set aside 1 hour
Add another 3/4 cup sugar, flour and mix. If you use frozen rhubarb you could add some minute tapioca at this stage.

In a food processor pulse together flour, frozen cubed butter, and ground cinnamon.
Pour into a bowl and mix with oatmeal and brown sugar.
Pour rhubarb into a buttered 8x8" baking dish.
Cover rhubarb with the topping.
Bake for 45 to 60 minutes, or until top is crisp and rhubarb is tender.